Impact of apple procyanidins on sensory perception in model cider (part 2): Degree of polymerization and interactions with the matrix components

被引：22

作者：

Symoneaux, R. ^{[1
]}

Chollet, S. ^{[2
]}

Bauduin, R. ^{[3
]}

Le Quere, J. M. ^{[4
]}

Baron, A. ^{[4
]}

机构：

[1] LUNAM Univ, Grp ESA, UPSP GRAPPE, F-49007 Angers 01, France

[2] Univ Catholique Lille, Grp ISA, F-59046 Lille, France

[3] Inst Francais Prod Cidricoles, F-35650 Le Rheu, France

[4] INRA, BIA Polyphenols UR1268, F-35650 Le Rheu, France

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2014年 / 57卷 / 01期

关键词：

Average degree of polymerization; Bitterness; Astringency; Sourness; Sweetness; MIXTURE SUPPRESSION; ASTRINGENCY; BITTERNESS; WINE; ETHANOL; TASTE; SWEET; GRAPE; SOURNESS; PH;

D O I：

10.1016/j.lwt.2014.01.007

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The impact of the degree of polymerization (DP) of procyanidins and its interactions with fructose, acidity and alcohol in a model solution of cider was investigated. Four sensory characteristics (bitterness, astringency, sweetness and sourness) were studied. At 750 mg/L of procyanidins, the DP impacted astringency and bitterness but not sweetness or sourness. The medium DP (tetramer) of apple procyanidins was the most bitter and astringency increased with the DP. The impact of ethanol, fructose and acidity on the four sensory attributes was also examined. These results provide insights into how the components interact to produce the taste of cider. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：28 / 34

页数：7

共 4 条

[1] Impact of apple procyanidins on sensory perception in model cider (part 1): Polymerisation degree and concentration
Symoneaux, R.
Baron, A.
Marnet, N.
Bauduin, R.
Chollet, S.
LWT-FOOD SCIENCE AND TECHNOLOGY, 2014, 57 (01) : 22 - 27
[2] Impact of CO2 and its interaction with the matrix components on sensory perception in model cider
Symoneaux, R.
Le Quere, J. M.
Baron, A.
Bauduin, R.
Chollet, S.
LWT-FOOD SCIENCE AND TECHNOLOGY, 2015, 63 (02) : 886 - 891
[3] Methods for determining the degree of polymerization of condensed tannins:: A new 1H-NMR procedure applied to cider apple procyanidins
Guyot, S
Le Guernevé, C
Marnet, N
Drilleau, JF
PLANT POLYPHENOLS 2: CHEMISTRY, BIOLOGY, PHARMACOLOGY, ECOLOGY, 2000, 66 : 211 - 222
[4] Sensory evaluation of character impact components in an apple model mixture
Bult, JHF
Schifferstein, HNJ
Roozen, JP
Boronat, ED
Voragen, AGJ
Kroeze, JHA
CHEMICAL SENSES, 2002, 27 (06) : 485 - 494

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